Directions:
- Preheat oven to 350 degrees.
- Combine chicken, cream cheese and onion.
- Wrap chicken mixture into about 12 warmed tortillas.
- Lay the enchiladas in a rectangle pan.
- Combine soup, chilies, cumin, salt, sour cream, and milk. A blender makes this sauce creamy and smooth, but is not necessary.
- Pour soup mixture over enchiladas.
- Cover with foil and bake for 30 minutes.
- Remove foil, cover with Monterey jack cheese, and return to oven until cheese is melted.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1012.09 Kcal (4237 kJ) | ||
| Calories from fat | 516.87 Kcal | ||
| % Daily Value* | |||
| Total Fat | 57.43g | 88% | |
|---|---|---|---|
| Cholesterol | 137.56mg | 46% | |
| Sodium | 1929.2mg | 80% | |
| Potassium | 709.62mg | 15% | |
| Total Carbs | 81.55g | 27% | |
| Sugars | 4.65g | 19% | |
| Dietary Fiber | 4.37g | 17% | |
| Protein | 43.11g | 86% | |
| Vitamin C | 18.3mg | 30% | |
| Vitamin A | 0.6mg | 20% | |
| Iron | 4.4mg | 24% | |
| Calcium | 661.1mg | 66% | |
| Amount Per 100 g | |||
| Calories | 249.96 Kcal (1047 kJ) | ||
| Calories from fat | 127.65 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.18g | 88% | |
|---|---|---|---|
| Cholesterol | 33.97mg | 46% | |
| Sodium | 476.46mg | 80% | |
| Potassium | 175.26mg | 15% | |
| Total Carbs | 20.14g | 27% | |
| Sugars | 1.15g | 19% | |
| Dietary Fiber | 1.08g | 17% | |
| Protein | 10.65g | 86% | |
| Vitamin C | 4.5mg | 30% | |
| Vitamin A | 0.1mg | 20% | |
| Iron | 1.1mg | 24% | |
| Calcium | 163.3mg | 66% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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